Sunday, July 12, 2015

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Chocolate-Ginger Pudding Pie


Crust ( Ina Garten Crust)
  • 12 tablespoons (1 1/2 sticks) very cold unsalted butter
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1/3 cup very cold vegetable shortening
  • 6 to 8 tablespoons (about 1/2 cup) ice water

1.Dice the butter and return it to the refrigerator while you prepare the flour mixture.
2. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and  pulse a few times to mix.
3. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas.
4. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
5. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
6.Cut the dough in half.
7. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.
8. Fold the dough in half, place in a pie pan, and unfold to fit the pan
9. Repeat with the top crust.

2 cups whole milk
3 eggs yolks
1/2 teaspoon vanilla extract
1/2 cup sugar, or 1/4 cup splenda and 14 cup sugar
1/4 cup cornstarch
5 ounces bittersweet chocolate, chopped
Pinch of salt
2 tablespoons chopped candied ginger
Filling: In a medium heavy bottomed saucepan, whisk together the milk, yolks and vanilla. Stir in the sugar, cornstarch, chocolate and salt, "Bring to a boil over medium heat, whisking constantly, boil for 1 minute, then immediately remove from heat. Mixture should be very thick! Quickly stir in the ginger then pour the pudding into the crust. Cover the surface of pie with plastic wrap (to keep a skin from forming), and chill for 3 hours, until set. Serve with sweetened cream (1 cup heavy cream and 2 tablespoons powdered sugar) or cool whip.

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